Disco Is Dead Fries Recipe

Prep potatoes

Wash and peel potatoes if desired. Cut each potato into 1/4- to 1/3-inch thick fries. Rinse the cut fries under cold water until water runs clear to remove excess starch.

Soak fries in a large bowl of cold water for at least 30 minutes (or up to 2 hours) to further remove starch; this yields crisper fries. After soaking, drain and pat completely dry with kitchen towels.

Heat vegetable oil in a deep fryer or a heavy-bottomed pot to 320°F (160°C). Working in batches, blanch fries for 4–5 minutes until just tender but not browned. Remove and drain on a wire rack or paper towels.

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches for 2–3 minutes until golden and crisp. Remove, drain, then immediately season with 1 tbs salt and 1 tsp black pepper, tossing gently to coat. Keep warm in a low oven (200°F / 95°C) on a sheet tray while you prepare the chili and bacon.

Heat 1 tablespoon olive oil in a large skillet or sauté pan over medium heat. Add chopped onion and cook until translucent, about 4–5 minutes.

Add minced garlic and cook 30 seconds until fragrant.

Add the wild boar chorizo (remove casings) to the pan. Break up the meat with a spoon and cook until mostly browned and some fat has rendered, about 6–8 minutes.

Stir in the tomato paste and cook 1 minute to deepen flavor. Add canned diced tomatoes, beef or chicken stock, smoked paprika, cumin, chili powder, chipotle, and brown sugar. Stir to combine and bring to a low simmer.

Reduce heat to low and simmer gently 12–15 minutes, stirring occasionally, until mixture thickens slightly. Taste and season with 1 tsp salt and 1/2 tsp black pepper, adjusting if necessary.

Lower heat to very low. Stir in cream cheese until melted and fully incorporated, then fold in shredded melting cheese in two additions, stirring until a smooth, cheesy chili forms. Keep warm on lowest heat, stirring occasionally to prevent sticking.

Cook bacon in a skillet over medium heat until crispy, 6–8 minutes, turning as needed. Transfer to a paper towel–lined plate to drain and cool slightly, then roughly chop or break into bite-sized pieces.

If using thicker pickled jalapeños, drain excess liquid and pat slightly dry so they don’t water down the fries or chili.

Arrange fries on a large serving platter or divide between 4 plates (serves 4).

Spoon a generous ladle (about 1/2 to 3/4 cup) of the cheesy wild boar chorizo chili over the fries, distributing evenly.

Scatter crispy bacon pieces over the topped fries, then add pickled jalapeño slices to taste.

Sprinkle chopped cilantro and crumbled queso fresco (if using) over the fries. Serve immediately with lime wedges on the side for squeezing over the top.